Mocha Swirl Cheesecake
44 low-fat chocolate wafers, crushed
1/4 cup butter, melted
2 tablespoons unsweetened cocoa powder
1/4 cup Splenda granular
3 pkgs. (8 oz. each) low-fat cream cheese
3/4 cup Splenda granular
2 egg whites
1-1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup reduced-fat cream cheese
2 teaspoons vanilla extract
1-1/4 teaspoons instant espresso crystals
2 packs (.55 oz. ea.) sugar free instant cocoa mix
Crust: Preheat oven to 400ºF. Mix crust ingredients together and press into 9-in. springform pan. Place pan on baking sheet and bake 10 minutes. Remove from oven and cool to room temperature.
Cheesecake: Preheat oven to 325ºF. Beat cream cheese and Splenda together until smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth, scraping side of bowl. Add sour cream and vanilla and blend.
Measure 1/2 cup of cheesecake batter and pour into small bowl. Add espresso crystals and cocoa mix. Stir until dissolved.
Pour 1/2 of plain batter over crust. Divide mocha mixture and place spoonfuls of 1/2 mocha mixture over plain batter. Gently swirl into plain batter with tip of knife or spatula. Repeat layers and swirls with
Bake 40 to 50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 60 minutes before covering and placing in refrigerator. Chill 6 hours or overnight before serving.